Chocolate Peanut Butter Banana Brownie Bites

Remember the Elvis peanut butter banana sandwich craze? One taste of this little tiny treat might take you back to those days (but not the gluten).

During the way back days in our house peanut butter never met a banana. It was always layered with icky grape jelly on foamy white bread that squished if held too tightly. It was awesome stuff for a kid and had little redeeming food value. Times changed, though and the peanut butter sandwich got elevated to whole grain bread, real peanut butter and fancy jam that didn’t have any high-fructose anything in it.

Fast forward from the way back machine to present day. Forget the bread. Bring on the buckeye filling and let’s use chocolate brownies to carry the day peanut butter. And just in case anyone cares, how about we make the treat small and just to add some value, grain-free.

Buckeye filling is mighty easy to make in a food processor (or with elbow power) and it stores in the refrigerator for lots of uses. Make it way ahead of time because it keeps for weeks on end. Wait for another gnarly banana science project to occur – it won’t take long – and then get ready for a treat that will make you want to salute Elvis who made the combination famous.

In a large bowl blend together banana and buckeye filling, stirring vigorously, until combined. Add egg, salt, extract and oil until blended. Fold in almond flour, cocoa, coconut flour, and starch until the batter is smooth and well mixed. The batter will be thin. Fold in chocolate chips.

Scoop ⅔ full into each pan opening. Bake 15-18 minutes or until a toothpick comes out with just a few chocolate (they might be slightly gooey) crumbs. Cool in the pan for 2 minutes and then carefully invert pan onto a rack. Cool brownie bites completely before serving.